Prepare the Peri Peri Sauce
Preheat the oven to 400°F (200°C).
Arrange the Thai chili peppers, bell peppers, onions, garlic, and thyme on a baking tray.
Roast for 30 minutes or until softened and lightly charred.
Allow the vegetables to cool slightly.
Transfer the roasted vegetables to a blender and add the Knorr cubes, sugar, salt, paprika, lemon juice, and oil.
Blend until smooth and set aside.
Marinate and Cook the Chicken
Place the chicken in a large bowl and season with salt.
Add ½ cup of the peri peri sauce and mix thoroughly.
Marinate for at least 30 minutes or up to overnight for deeper flavor.
Preheat an air fryer or grill to 350°F (175°C).
Cook the chicken for approximately 35 minutes, turning halfway through cooking.
Remove from heat and set aside.
Prepare the Peri Peri Jollof Rice
Heat oil in a large pot over medium heat.
Add the chopped onions and sauté until soft and translucent.
Stir in the tomato paste and cook for about 8 minutes until slightly caramelized.
Add the remaining peri peri sauce and bay leaves. Cook for 3–5 minutes, stirring occasionally.
Pour in the chicken stock or water and bring to a boil.
Taste and adjust the seasoning with salt if needed.
Add the rice and stir well.
Reduce the heat to medium-low, cover tightly, and cook for 30–35 minutes or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork before serving.
Serve
Plate the peri peri Jollof rice alongside the grilled chicken.
Garnish with fresh cilantro.
Serve with fried plantains if desired.